Jump to content
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

What Genetic Testing Should I Request?


basilicious

Recommended Posts

basilicious Explorer

Hi all,

After getting a negative biopsy but mixed blood test results, I want to move forward with the genetic testing. (I'm hoping to find that i don't have the genes and can comfortably proceed with a NCGI label.)

However, I've seen some discussion about different genes being considered by different countries...I'm in the US and am seeing my doctor tomorrow. Does anyone have any advice about the specific test to request, including any specific genes and/or testing processes and/or companies/labs?

Also, I would like to be tested for nutrient deficiencies; which nutrients should be tested? My magnesium and B12 were normal several weeks ago, but I want a more comprehensive check.

Thank you so much!


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



basilicious Explorer

Hi all,

After getting a negative biopsy but mixed blood test results, I want to move forward with the genetic testing. (I'm hoping to find that i don't have the genes and can comfortably proceed with a NCGI label.)

However, I've seen some discussion about different genes being considered by different countries...I'm in the US and am seeing my doctor tomorrow. Does anyone have any advice about the specific test to request, including any specific genes and/or testing processes and/or companies/labs?

Also, I would like to be tested for nutrient deficiencies; which nutrients should be tested? My magnesium and B12 were normal several weeks ago, but I want a more comprehensive check.

Thank you so much!

Well, I was really in a pinch when I posted this but was able to do some additional research that I wanted to share. In fact, it came from celiac.com, so it was my oversight!

The information was under Ten Facts about Celiac Disease Genetic Testing (link is here: https://www.celiac.com/articles/21567/1/Ten-Facts-About-Celiac-Disease-Genetic-Testing/Page1.html)

"The absence of any portion of the high-risk genetic patterns DQ2 and DQ8 nearly excludes the possibility of celiac disease with an approximate accuracy of 99.9%. However, there is a big caveat about relying on "negative celiac genetic testing". To definitively declare you have negative celiac genetic tests requires that the laboratory test for and report the presence or absence of the entire HLA DQ genetic pattern, including both alpha and beta subunits. The DQ genetic patterns DQ2 and DQ8 have two subunits but some laboratories only test for the beta subunit. This DQ typing is complicated and difficult to understand even by physicians and scientists. I have written an updated detailed review that appears in the Spring 2008 issue of Scott-Free newsletter published by celiac.com."

So what I took from that is that I should request the genetic testing, which I did today during my appointment, and to help ensure a credible lab result, it's critical to ask that the lab test for both the alpha and beta subunits...to confirm the presence or absence of the entire HLA DQ genetic pattern. If the lab can't do that, then ask your doctor to find a lab that can. If there are other genes that others on here are aware of, please fill me in. I will continue my research and will append this posting if I find something of interest to others.

Also, for those who have been assisting me with my diagnosis process (@ravenwoodglass, @skylark, @rosetapper and several others), I wanted to update you that today I had blood drawn for: total IgA serum, anti-endomysial (EMA) IgA and Vitamin D. I hope to determine whether I have an IgA deficiency. Also, I don't expect my EMA IgA test to be meaningful since I am now gluten-free, but since I only had anti-gliadin IgA tested before, it's more a point of curiosity. Plus, between eating some gluten pre-biopsy, and eating out way too much to successfully avoid all gluten, it is a half-hearted attempt to double-check my blood test.

My doctor was surprisingly receptive to doing the genetic testing and is going to code it so that my insurance understands it is important to evaluate (and will therefore cover it). She's also going to test me for SIBO (at my request). She mentioned that it is key to have a credible clinic/hospital perform the SIBO breath test because the results are subject to rampant diagnosis errors...interesting tidbit.

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,744
    • Most Online (within 30 mins)
      7,748

    jude T
    Newest Member
    jude T
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Theresa2407
      Maybe you have a low  intolerance to Wheat.   Rye, Barley and Malt are the gluten in Celiac disease.  It has always been stated Wheat and Gluten, not just a Wheat intolerance.  Barley will keep me in bed for (2) weeks.  Gut, Migrains, Brain fog, Diahrea.  It is miserable.  And when I was a toddler the doctor would give me a malt medicine because I always had Anemia and did not grow.  Boy was he off.  But at that time the US didn't know anyone about Celiac.  This was the 1940s and 50s.  I had my first episode at 9 months and did not get a diagnosis until I was 50.  My immune system was so shot before being diagnoised, so now I live with the consequences of it. I was so upset when Manufacturers didn't want to label their products so they added barley to the product.  It was mostly the cereal industry.  3 of my favorite cereals were excluded because of this. Malt gives me a bad Gut reaction.
    • Gigi2025
      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.